Pancetta and Egg on Hearty Greens Pancetta and Egg on Hearty Greens

Pancetta and Egg on Hearty Greens 150 Image by: Pancetta and Egg on Hearty Greens 150 Author: Canadian Living

Versions of this satisfying dinner salad are typically found in small bistros all over France. Grind black pepper over top if desired.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2011


Caper Dressing:


Caper Dressing: In bowl, combine shallots, vinegar, capers, mustard, sugar, salt and pepper; whisk in oil until combined. Set aside.

In large skillet, cook pancetta over medium-high heat until crisp, about 4 minutes; drain on paper towel–lined plate. Drain off all but 2 tbsp of the fat from pan.

In same skillet, cook mushrooms, salt and pepper over medium heat, stirring occasionally, until tender and golden, about 6 minutes.

In large bowl, toss together curly endive, radicchio, mushroom mixture and dressing. Divide among plates; top each with pancetta and egg.

Poached Eggs In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add 1 tbsp vinegar.

One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes.

With slotted spoon, transfer to paper towel–lined tray; keep warm.

Nutritional facts Per serving: about

  • Sodium 498 mg
  • Protein 16 g
  • Calories 395.0
  • Total fat 33 g
  • Potassium 976 mg
  • Cholesterol 206 mg
  • Saturated fat 6 g
  • Total carbohydrate 13 g


  • Iron 22.0
  • Folate 113.0
  • Calcium 11.0
  • Vitamin A 35.0
  • Vitamin C 22.0
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Pancetta and Egg on Hearty Greens